Fish Tacos
Chipotle Salsa:
2 cups seeded and diced Roma tomatoes
2 tablespoons minced red onion
1 tsp. red wine vinegar
1 canned chipotle pepper,minced
salt, to taste
2 tablespoons cilantro,chopped
Picante Slaw:
2 cups finely shredded cabbage
2 tsp. lime juice
2 tsp. honey
2 tablespoons minced red onion
1 jalapeno, seeded and minced
2 tsp. chopped cilantro
salt, to taste
Fish:
2 lbs. tilapia
1/2 cup vegetable oil
3 tablespoons lime juice
5 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
salt, to taste
Lime Crema:
1/2 cup Mexican crema or sour cream
zest from one lime
juice from 1 lime
8- 8 inch diameter flour tortillas
Salsa:
Combine all ingredients; toss and set aside.
Slaw:
Combine all ingredients; toss and set aside.
Crema:
Combine all ingredients; stir to combine and set aside.
Tortillas:
On a grill pan heated over high heat ,grill the tortillas until grill marks are present. Place tortillas in a lightly damp towel and set aside.
Fish:
Place the fish in ziploc bag. Combine the remaining ingredients to create a marinade. Pour marinade over fish. Massage marinade to completely coat the fish.
On a grill pan over high heat ,cook the marinated fish until done. Remove to a serving plate
Put the tacos together with the warm tortillas, slaw, salsa, crema and fish.